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Friday, September 14, 2012

Cupcake Party

I have been wanting to post this for the last two months, don't ask me why I have not - I don't know. Maybe I should just go ahead and declare myself the queen of procrastination... The only way I can accomplish something is setting up dates on the calender - it works well (with some push and nudge!!) This is the only way to awaken the giantprocrastinator within. This week has been a very fullfilling exciting week, I just accomplished one of my personal goals and am so happy with myself. Looking forward to some new goals to work on.

Now about the post that has sat in the drafts for 2 months. We had a 'cupcake marathon' with 'almost teen' and her friends this summer... Baking 50 cupcakes was not as much of a marathon, but the planning, execution, and CLEANING certainly made it feel like a marathon. It was a lot of fun and with the cupcakes we also made some happy memories. It took me back in time, hanging out with my friends and my mom in the kitchen... there was always something cooking! (pun intended.) We had the most laughs and many secrets were shared- carefree, happy moments!! I am glad to pass on the joy. I'm looking forward to making some happy memories and baking some cupcakes in the future - stay tuned! :)

Out of 15 cupcake choices the girls picked 2. They voted and picked the top two.

The pictures have really not done justice to the cupcakes...I was too tired to take pictures and it clearly shows :(

Blueberry lemon cupcake

Cupcakes:

3 1/2 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

2 sticks butter

2 cups sugar

3 eggs

1 teaspoon vanilla extract

Zest of 1 lemon

2 cups sour cream

1 1/2 cups fresh blueberries

Frosting:

2 sticks butter

8 ounces cream cheese

1 teaspoon vanilla extract

Juice and zest of 1 lemon

10 to 12 cups powdered sugar

For the cupcakes: Preheat the oven to 350 degrees. Line cupcake tins with 24 paper liners.

Mix the flour, soda and salt together in a bowl. Set aside. Add the butter and sugar to a mixing bowl and cream until light and fluffy. Add the eggs 1 at a time and mix thoroughly. Add the vanilla and lemon zest and mix to combine. Add the dry mixture in 3 parts alternating with the sour cream, ending with dry mixture. Stir in the blueberries. Fill the prepared tins two-thirds full and bake 16 to 20 minutes. Cool.

For the frosting: Cream the butter and cream cheese until smooth. Add the vanilla, lemon zest and juice and blend until combined. Add the powdered sugar gradually until combined.
Frost the cooled cupcakes with the cream cheese frosting.

Frosting:

2 sticks butter

8 ounces cream cheese

1 teaspoon vanilla extract

10 to 12 cups powdered sugar

Preheat the oven to 350 degrees F. Line the cupcake tray with paper liners.
Sift the flour, cocoa powder, cinnamon, salt, baking powder and baking soda in a large bowl. Set aside. In a small bowl, combine the buttermilk, butter and vanilla, set aside.
Add the eggs and sugar to the bowl of a stand mixer with whisk attachment and beat until the mixture is thick and forms ribbons, about 5 minutes. With mixer on medium speed, slowly add the buttermilk mixture, until just incorporated. Fold in the flour mixture until just combined, then fold in the chocolate chips and cherries. Fill the cupcake tins 3/4 full with the batter. Bake until a toothpick inserted in the center of a cupcake comes out clean, about 15 to 17 minutes. Remove the cupcakes from the tin and cool for 10 minutes.

For the frosting: Cream the butter and cream cheese until smooth. Add the vanilla, blend until combined. Add the powdered sugar gradually until combined. enjoy frosting !!

Hi There, Wow...this recipe is looking wonderful and so good. I'm loving it so much...!!! A very well made post with beautiful pictures.Today I was out of ideas and was wandering what to make. Got the answer now :) I can't wait to try it on my island. Thanks for sharing awesome recipes. Have a wonderful week ahead. Love & Regards, Sonia !!!

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